Crunchy Stuffed Cremini Mushrooms Recipes

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
• Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
• Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
• Do Ahead
• The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
• Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

Steps:

• STUFFING: Preheat oven to 400 degrees.
• Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
• Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
• Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
• MUSHROOMS: Preheat oven to 400 degrees.
• Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
• Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
• Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Steps:

• Preheat oven to 400 degrees.
• Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
• Place caps on a bake sheet and season to taste w salt/pepper.
• Fill caps with butter mixture.
• Sprinkle remaining 1/4 parm over all the caps.
• Sprinkle 1/4 of bread crumbs over the parm coated caps.
• Bake for 15 minutes or until mushrooms give up juices.
• Broil to crisp up topping if not to satisfaction.
• Serve and Enjoy!

Steps:

• Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
• Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
• Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 400 degrees.
• Remove the mushroom stems from the caps and chop the stems.
• Place a medium skillet over medium heat, then add 2 tablespoons olive oil and let it warm up until it thins out, about 20 seconds. Add mushroom stems, onion and chile and cook, stirring occasionally, until lightly browned and tender, 5 to 7 minutes. Add garlic, harissa, tomato paste, salt and cumin seeds and cook until the tomato paste darkens and the garlic is fragrant, about 1 minute.
• Add bread crumbs and 2 tablespoons olive oil to the skillet. Stirring constantly, cook bread crumbs until lightly toasted, about 4 to 6 minutes. Keep an eye on the pan as the bread crumbs can burn quickly. Remove from heat and immediately scrape bread-crumb mixture into medium mixing bowl. Stir in 1/3 cup Parmesan, cilantro, dried apricots and lemon zest, tossing well. Taste and season with black pepper and more salt if needed.
• Place mushroom caps on a rimmed sheet pan, cavities facing up. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Using a spoon, stuff the oiled mushroom caps with the seasoned bread-crumb mixture.
• Sprinkle remaining 1 tablespoon grated Parmesan on mushrooms. Bake until the tops are crisp and golden, 15 to 20 minutes. Serve hot or warm, with lemon wedges for squeezing.

Steps:

• Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
• Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
• Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
• Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

Steps:

• Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
• On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
• Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.